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Tequila Sunrise Pasta Quattro Fromaggio

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low carb nut free vegetarian cinco de mayo latin mexican


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1 tablespoon stick margarine or butter

1 tablespoon all-purpose flour

1/2 teaspoon pepper

1/4 teaspoon salt

1 (12-ounce) can evaporated skim milk

1/4 cup (1 ounce) shredded fontina cheese

1/4 cup (1 ounce) crumbled Gorgonzola or other blue cheese

1/4 cup (1 ounce) diced Camembert cheese

6 cups hot cooked rigatoni (about 9 ounces uncooked pasta)

2 tablespoons chopped fresh basil

1/4 cup (1 ounce) finely grated fresh Parmesan cheese